The academic content and curriculum of the Flour and Bakery Products Technology Associate Degree Program is designed to provide students with a broad perspective in the field of food technology and to provide them with the technical skills and knowledge required in this sector. The program generally covers two years of study and includes both theoretical and practical learning.
Basic Sciences and Food Technology: The first semesters of the program usually focus on basic sciences and the fundamental principles of food technology. Basic science courses such as chemistry, physics and biology help students understand the basic concepts in this field. In addition, courses such as introduction to food engineering, food chemistry and food microbiology are also included in this semester.
Flour and Bakery Products Production: Courses related to flour and bakery production, which is the main focus of the program, provide students with the knowledge that forms the basis of this sector. In these courses, topics such as flour milling techniques, dough processing methods, leavening processes, bread making and pastry techniques are examined.
Quality Control and Food Safety: Quality control and food safety are of great importance in the food industry. In this context, the program introduces students to food safety management systems, quality control standards and food legislation. In addition, food analysis and laboratory studies are also an important part of these courses.
Food Processing and Storage Techniques: Food processing, packaging and storage techniques are also an important part of the program. These courses cover the techniques and methods to be applied during the processing, packaging, storage and distribution of food products.
Practical Applications and Workshops: Putting theoretical knowledge into practice is seen as a fundamental element of the program. For this purpose, students are trained in real-world conditions in laboratory and workshops. These practical applications help students develop skills in working with machinery and equipment used in industrial processes.
Internship Students usually do internships in the sector as part of their education. These internships enable students to meet the sector, learn the requirements of the business world and have the opportunity to apply the theoretical education they receive in practice.
The curriculum of the program is designed to prepare students to work as technical personnel in the flour and bakery products sector and offers a comprehensive education for individuals who aim to pursue a career in this field. After completing this program, students can be employed in various positions in the food sector and have the qualifications required by the sector.